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© Meredith Corporation. All rights reserved. Used with permission.
Lightly coat a 1-1/2-quart soufflé dish or casserole with cooking spray. Tear off an 18-by-12-inch piece of heavy foil; cut in half lengthwise. Fold each piece lengthwise into thirds. Crisscross the foil strips and place the dish in the center of the crisscross; set aside.
In a large bowl, beat cream cheese, sugar, orange juice, flour and vanilla with an electric mixer on medium speed until combined. Beat in sour cream until smooth. Beat in eggs on low speed just until combined. Stir in orange zest. Pour into the prepared dish; cover dish tightly with foil.
Pour 1 cup warm water into a 3-1/2- to 5-quart slow cooker. Using the ends of the foil strips, transfer the baking dish to the cooker. Leave foil strips under dish.
Cover and cook on High for 2 1/2 hours or until the center is set. Using foil strips, carefully remove dish from cooker; discard foil strips. Cool completely, uncovered, on a wire rack. Cover and chill for 4 to 24 hours before serving.
Garnish with orange slices and, if desired, crystallized ginger.